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Raisin loaf with sweet crumbles


Hi everyone!☺️

Are there any raisin lovers? Or yeast cake lovers? I know that people are divided into raisin lovers and raisin haters! I like raisins, they are full of magnesium, potassium and boron. Did you know that raisins contain resveratrol, an antioxidant that protects cells against damage? They also contain fiber (3,7 g per 100 g), so IBD people must be careful of big amounts of them in their diet. 

Today I want to share with you a recipe for delicious gluten and dairy free yeast loaf with raisins and sweet crumbles!

Below is the PKU version!☺️

For those who must follow the low protein medical diet, 100 g of raisins contain:

Kcal: 286
Fats: 0,5 g
Carbs: 64,7 g
Protein: 2,30 g
Phe: 85 mg

Values from PKU Connect☺️


You can use them as exchanges.☺️


I was inspired by the recipe for Gluten Free Challah from The Gluten Free Mom☺️





What you need:

DOUGH

♡1 glass of gluten free mix for bread* (I used Schar's mix B )
♡ 25 g of lactose free butter*
♡1 egg*
♡60 ml of rice milk* (I used sugar free, organic and vanilla flavored rice milk)
♡1 teaspoon of vegan yoghurt or vegan cream (I used vanilla&bamboo shoots PlantOn)
♡2 tbsp of sugar 
♡a pinch of salt
♡2 big tbsp of raisins

LEAVEN

♡13 g of fresh yeast 
♡1 tbsp of sugar
♡1 big tbsp of flour
♡60 ml of rice milk


CRUMBLES

♡ 35 g of gluten free mix for bread* (I used Schar's mix B )
♡ 25 g of lactose free butter*
♡ 25 g sugar 

TOPPING 

♡ one yolk mixed with two tbsp of rice milk


In low protein version, use PKU flour, margarine (or butter if you can) 10 g of egg replacer mixed with 40 ml of water, PKU milk replacer (ProZero, oat milk, coconut milk).

What you need to do:

1. Firstly, soak the raisins in hot water for about 5 minutes. When they become softer, drain them. ♡

2. In big cup mix yeast, 1 tbsp of sugar, rice milk and flour. Put it in some warm place and wait until it grow up - I did it in the warm oven and I covered it with a small tea-towel). ♡

3. Into the kitchen robot put the sifted flour, butter or margarine (cut into small pieces), egg or egg replacer, rice milk, vegan yoghurt, salt and 2 tbsp of sugar. Add the leaven and mix. Let it sit for about 90 minutes. Meanwhile, make the crumbles. Mix the flour, sugar and butter using your fingers until you get small lumps. Put it into the fridge. ♡

4. Divide the dough into three parts, form a braid and put it into a baking mold lined with baking paper. Spread the yolk&milk mixture over the dough, place the raisins and the crumbles. ♡

5. Put the mold into the warm oven and wait about 15 minutes - let it grow up a little! ♡

6. Bake in 180 degrees C / 356 degrees F for 30 minutes. Enjoy! ♡ 









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